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Corner Pitt + Hunter Streets, Sydney NSW 2000  [02] 8214 0505

Our Reservation Policy

Whilst we encourage online bookings, please be aware that there may be limited availability. If your preferred time is unavailable, please contact the restaurant directly on +61 8214 0505. If your booking is for 5 to 9 guests we require credit card details to secure your reservation. If you fail to arrive for your booking or cancel less than 48 hours prior to your reservation a cancellation fee may apply.

If you would like to reserve a table of 10 or more please contact

We require all reservations to be confirmed prior to the booking. We will try to confirm with you, however if you have not been contacted please phone or email us directly. We reserve the right to cancel any un-confirmed reservations. For some bookings at 6:00 pm and 6:30pm on Fridays and Saturdays, your table may be limited to a 2 hour time frame.


March 2013…We’ve turned 7 and to celebrate, Brent and his team have designed a special range of new menus. Our 5 Course Menu will revolve around the market and fresh ideas being worked on by the Bentley kitchen. It’s a great introduction for those unfamiliar with the restaurant and for those who know us already, it’s an inside peek at what the kitchen has in store for the future. Visit our ‘Menus’ page above to see what’s in store…

Introducing Monopole

We are very excited to announce the upcoming opening of our new wine bar and eatery – Monopole. Located at 71 Macleay St Potts Point Monopole with be an intimate space designed by Pascale Gomes-McNabb. The menu will feature wine friendly food including a range of in house cured meats as well as a constantly changing menu designed to share.

We will be open 7 nights a week and hope to be open by December.

‘Bentley: Contemporary Cuisine’ the book

‘Bentley: Contemporary Cuisine’ is now available for purchase in our shop.
Brent’s globally influenced, cutting-edge food is often described as “art on a plate.” This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef, and the seasoned professional alike. With detailed photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), replicating the dishes in the home kitchen with professional flair is guaranteed. Recipes include tapas, entrées, mains, desserts, and cocktails to wow.

Website credit : felicity coonan & the building block. Photography by paul mcmahon